A Knife for Thermally Treated Products is critically important in the HACCP hygiene system, as it prevents one of the most dangerous food-safety risks—contamination of prepared foods with bacteria from raw products. Such cross-contamination can occur even with a clean but incorrectly designated knife, so the brown handle is a visual reminder of this knife’s sole intended use.
Types of knives for thermally treated products
Due to the nature of the product, this category includes several specialised knife types. Slicing knife—a long, thin 25–30 cm blade; for slicing boiled chicken, roast, ham and other cooked meat portions. Carving fork—a slightly curved tip; for collecting roasted beef juices during slicing. Deli slicing knife—a thin, flexible blade; for slicing smoked products, salami and other deli items. Boiled vegetable knife—a smaller brown knife for slicing boiled root vegetables in salads and side dishes. Chef’s knife (brown)—a universal preparation tool for preparing cooked dishes before serving. See also Fish Knife.
Why prepared food requires a separate knife
Separate processing of prepared foods from raw foods is a HACCP basic requirement. The risk of secondary contamination—bacteria from raw meat (Listeria, E.coli, Salmonella) are killed during thermal processing; recontamination of prepared food is hazardous. Visual signal—the brown handle instantly indicates to staff that this knife may only be used for prepared foods. Audit requirements—HACCP auditors will check whether each kitchen knife is in the correct category; non-compliance = violation. Practical solution—the brown knife is always near the prepared-food zone; the green or red knife is on the raw-food side. See also Vegetable Knife.
Slicing technique
Proper slicing technique ensures even and attractive slices. Long, smooth pulling motion—full blade length in one movement; no sawing; clean cross-cut. Thickness—even slices; hold the knife firmly; support the piece with a fork or hand. Blade sharpness—cooked meat has less muscle tension; a sharp blade cuts like thread; a dull blade crushes and tears. Cutting board—a stable board; a prepared-food cutting board (brown HACCP). Product temperature—slightly chilled meat slices best; hot meat is softer and harder to cut cleanly. BHS advises on knife sets.
Prepared-food range and knife requirements
Different types of prepared foods require different knife parameters. Roasted meat pieces (roast beef, ham)—a long slicing knife; 25–30 cm blade; thick or thin slices depending on serving style. Smoked meat and salmon fillet—a thin, flexible blade; clean, translucent slices. Boiled chicken fillet—a universal or slicing knife; for serving in salads or as a main dish. Deli products (salami, pressed meat)—thin slices with a special deli knife. Soup vegetables and side dishes—a small brown knife for slicing boiled root vegetables. See also Poultry Knife.
HoReCa use scenarios
A restaurant with a roast menu—a Knife for Thermally Treated Products for slicing roasted beef before serving; the brown handle ensures correct knife use. A delicatessen with a preparation area—a set of brown knives for slicing boiled meat, smoked salmon and pressed meat; HACCP compliance in retail. A canteen or collective catering establishment—the brown knife system for preparing portions of prepared foods in the serving area.
Frequently asked questions
Should a brown or green knife be used for slicing boiled vegetables? Boiled vegetables fall under the thermally treated product category—a brown handle; the green knife is only for raw vegetables. See HACCP Kitchen Knives range.
Can one universal knife be used for all product categories? No—the HACCP system requires separate knives for each category; a universal knife is a HACCP violation. See also Knife for Cheese and Dairy Products.
Why choose BHS?
BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.
Delivery
We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.
